my favorite waffles!

this is a tweaked version of the recipe we discovered in our "america's test kitchen baking cookbook"...and i must tell you that i HIGHLY recommend that particular cookbook. we LOVE it! the batter has a few steps and is more time-consuming than some...but i think the result is WELL worth it. (this recipe is for a double batch--around 30+ 4 inch square waffles)

4 cups flour--i use half white, half whole wheat
4 Tbsp. cornmeal (odd...but it adds some crispiness...leave it out if you think its too strange!)
2 tsp. salt
1 tsp. baking soda
3 1/2 cups buttermilk (i use milk and add a couple Tbsp. of vinegar to "curdle" it)
1 stick butter--melted and cooled to room temp
4 eggs, separated
pinch of cream of tartar
finely chopped fruit of your choice (i've been known to use frozen mixed berries...today i finely chopped fresh strawberries and blackberries with my food chopper)kroger this week!)

*Heat your waffle iron while you are mixing the batter...this ensure it will be plenty hot!
1. Melt the butter and let it sit to cool.
2. In a large bowl whisk together flour, cornmeal, salt, and baking soda--set to side.
3. In a medium bowl whisk together buttermilk, cooled butter, and egg yolks (put egg whites the side, you will use them in the next step!)
4. In another medium bowl (trust me...use a medium sized bowl...otherwise you will have egg whites everywhere--ask me how i know this!) beat egg whites and pinch of cream of tartar with an electric mixer on medium low speed until frothy. Then beat on high speed for another couple of minutes until stiff peaks form.
5. Whisk buttermilk mixture into dry ingredients until moist but still lumpy--don't overmix...lumps are our friends! Then fold in egg whites with a rubber spatula...and finally, fold in the fruit.
6. Cook according to waffle iron instructions. We leave ours a bit "soft" when we are planning to freeze them...they crisp up in the toaster when you reheat them.
7. Cool on wire racks until completely cool to the touch. Bag in ziploc freezer bags...and voila, a quick, inexpensive breakfast--and much healthier than Eggos--not to mention tastier!